INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
Make the filling: In a small bowl stir together the sesame oil, soy sauce,
sugar and white pepper. In a heated wok, heat the peanut oil over high heat
until it just begins to smoke, add the mushrooms, carrot and bamboo shoots
and stir-fry the mixture for 1 minute.
Add the soy sauce mixture and 1/4 cup water, stir-fry the mixture for 3
minutes, or until the vegetables are tender and the water is evaporated,
and transfer the filling to a bowl.
Cut the bean-curd skin into 6 (6- by 4-inch) rectangles with kitchen
shears, moisten the rectangles lightly with wet hands and divide the
filling among them, arranging it along a long side. Roll up each rectangle
jelly-roll fashion, leaving the ends open, arrange the rolls seam side down
in one layer in an oiled metal pie plate or heatproof shallow dish, and
sprinkle with 1 tablespoon water.
Arrange a round metal rack level in a wok, add enough water to reach almost
up to the rack, and bring to a boil, covered. Set the pie plate on the
rack, steam the rolls, covered, for 10 to 15 minutes, or until they are
translucent, and remove the pie plate from the wok.
In a large heavy skillet heat the oil over moderately high heat until it
begins to smoke and in it fry the rolls, turning them, for 1 to 2 minutes,
or until they are golden brown. Transfer the rolls with tongs to paper
towels and let them drain briefly. Cut each roll into fourths and serve the
rolls on a platter lined with the lettuce.
Yield: 24 hors d'oeuvres
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9279
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”